Salmon Piccata
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Salmon Piccata is a simple dish made with fresh salmon, lemon, garlic, wine, butter and capers over angel hair pasta paired perfectly with a glass of Chateau St. Jean Chardonnay.
  • ¾ pound salmon
  • 8 ounces angel hair pasta (1/2 box)
  • .5 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 lemon (1/2 juiced, half sliced for garnish)
  • 1 tablespoon capers, drained
  • 3 tablespoons butter
  • 1 cup dry white wine for cooking
  • 2 garlic cloves, minced
  • 1 tablespoon parsley, chopped
  • salt
  • pepper
  1. Cook past according to packaged directions and heat up a non stick pan on the stovetop on a medium heat. Add1 tablespoon of butter to the drained pasta.
  2. If the salmon has the skin on, remove skin now and salt and pepper each side. Cut into two portions.
  3. Dredge (submerge) the salmon in flour.
  4. Place 1 tablespoon of olive oil in your pan ad drop your salmon in. Cook 3-4 minutes each side.
  5. As the salmon cooks, mince the garlic, chop some parsley slice the lemon in half.
  6. Move the salmon to one side of the pan and add in the butter and garlic to the opposite side. Cook for a minute making sure not to burn the garlic.
  7. Add in the wine and juice of half a lemon. Cook until it begins to simmer. Toss in the capers.
  8. Turn off the heat and drizzle the sauce over the salmon to coat well.
  9. Serve salmon over pasta and garnish with a lemon slice and chopped parsley.
Recipe by Leggings 'N' Lattes at